Wednesday, December 31, 2014

It went somewhere cold and snowy because now it's 2015 and looking really warm and sunny with dabs of snow on top, like a big vanilla scoop with strawberry swirls and white sprinkles on top.

Sort of like that. If 2015 really does look like that, then that means that we're in for a treat!! Haha!

Anyway, it's been two weeks of winter break from school and already I've started to get flustered about getting back on top. You know, the books and tests and grades. That's kind of why this nice cream miracle happened.

Even though it's super chilly outside, nice cream still has its very own warm place in my heart… And stomach!

Of course I adore banana ice cream: it's sweet, plain and simple, which creates the perfect soft-serve image in my head regularly. It's great for a right-out-of-the-blender treat, but not for a real rich and creamy dessert that replicates a the thick scoops you can get by the beaches in Seattle. That place is gorgeous and so are its ice cream shops.

My nice cream creation is made out of coconut milk and cashews- rich and creamy that perfectly replicates a Seattle scoop! I've never really tried the two together for nice cream, and I admit that the thought of trying something different that didn't entirely include bananas sounded intimidating.

For this recipe, I assure that it's really not! We're still on the blender bandwagon, yea? There isn't an ice-cream maker for this recipe to be seen! (And I don't have one either)

Anyway, I hope you all kick off the new year with fresh spirits and some yummy, creamy, rich and smooth nice cream like this. At least, that' how I am…..